Bourguignonne Sauce

By corlear

To be used with egg dishes and other household specialties.

Ingredients

• 3 pt good red wine
• 5 sliced shallots
• parsley sprigs
• thyme
• 1/2 bay leaf
• 1 oz. mushroom peelings
• 1 1/2 oz. butter
• 1 oz. flour
• 3 oz. butter
• cayenne pepper

Preparation

Step 1

Take 3 pt. good red wine seasoned with 5 sliced shallots, parsley sprigs, thyme, 1/2 bay leaf, 1 oz. mushroom peelings, and reduce by 1/2. Strain through cheesecloth; bind with butter kneaded with flour (1 1/2 oz. butter and 1 oz. flour).

When finished, add 3 oz. butter and season with a little cayenne pepper.